쌀과 포도를 혼합하여 발효시킨 쌀포도주의 발효 특성

배상대(Sang-Dae Bae),배상면(Sang-Myun Bae),김재식(Jae-Sik Kim) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.4

식품 및 환경, 기타 주박으로부터 효모포자의 생산

임용성 ( Young Sung Lim ),배상면 ( Sang Myun Bae ),김근 ( Keun Kim ) 한국미생물생명공학회 2004 한국미생물·생명공학회지 Vol.32 No.2

쌀과 전분을 이용한 증류식 소주의 급수 변화에 따른 수율 및 향미 연구

배상면,정수연,정익수,고현주,김태영 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.5

Various volume of water for the optimal brewing condition of the Korean distilled liquor produced by liquefaction of rice and corn starch was investigated Pilot brewings were carried out by the liquefaction of 5㎏ of rice and 10㎏ of corn starch with 150%, 200% and 250% of water regarding the amount of rice and corn starch. The pH, alcohol production and total acidity were normal during the fermentation process. The yield was proportional to the amount of water added and the highest yield was obtained by 250% of water addition without loss of quality. All the test results were not significantly different by the one-way ANOVA and Duncan's multiple range test at p<0.05 and the flavor profiles were also not different according to the amount of water added. As a result, 250% of water addition was the most economical and optimal brewing condition in this study.

저온살균법에 의한 탁주의 보존성 증진

배상면,김현진,오태광,고영희 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.3

During transportation and preservation of Takju, alcohol fermentation has continued to produce CO_2 from residual sugar and frequently spoiled owing to bacterial contaminants wich produce organic acids. The authors could preserve Takju for more than 50 days at room temperature by pasteurization without any changes of quality. For the optimal condition of pasteurization, fresh Takju was heated at various temperatures and times. D-Value of the Saccharomyces sp. which isolated from Takju collected at seoul area was 19 sec at 55Å. Non-spore forming bacterial contaminants, most of which known to cause acid-spoilage, were decreased when heated at 55℃ for 5 min. The optimal pasteurization condition of Takju was at 55℃ for 10 min. Spore forming bacterial contaminants, considered to be Bacillus sp., were not sterilized after pasteurized at the optimal condition. However, the sport-forming bacteria could not increse any more and also not cause increment of acidity during preservation even at room temperature for 50 days. Reducing sugar was increased during storage of Takju after pasteurization. This suggests that the residual glucoamylase in Takju is still active after pasteurizsation and keep sweet taste.

三亥酒 釀造에 관한 文獻的 考察

李盛雨,裵商免 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.2

Information on brew time for Samhaeju can get from the 26 kinds of classical literature, which deal with Samhaeju. Usually, Samhaeju is brewed on any day of the Boar in January of the lunar calendar. However, any day of the Hoar in a year seams to be possible for the brew time. In the first step of the manufacture procedure, nonglutinous and glutinous rice are used with the same propontion. The nonglutinous and glutinous rice ratio become higher on the 2nd and the 3rd step than in the 1st step. The amount of water adding to the Samhaeju-base Is increased step by step. In the first step, processing type of the cereal is predominantly gruel type, which is followed by rice calce. In the 2nd step, rice cake and doughnut-type rice cake are more common type than gruel type. In the 3rd step, processing type of the cereal in Samhaeju is mostly steamed water-soaked rice, Ccmpaning China and Japan with Korea, there is difference in the processing types of the cereal. They use steamed water-soaked rice in any step. Nuruk(fermenter) is added to the cold processed cereal in the first step.

百花酒를 통해서 본 傳統藥酒의 文獻的 考察

李盛雨,裵商免 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.1

Baekhaju(백화주) is commonly called Bangmoonju. However comparing Baekhaju while Baekhaju used distiller's grains, Bangmoonju did not use them. Baekhaju used only nonglutinous rice, however, Bangmoonju used glutinous rice or a mixture of glutinous rice and nonglutinous rice. Baekhaju(백화주) in Chinese, which was misrecored on Baekhaju in Korean from 15th century. However, Baekhaju should be distingnish from Baekhwaju(白花酒), which is made by addition of many flowers in various wine. Baekhaju used distiller's grains in the first step of its manufacture procedure. For the fermentation of Baekhaju, one of the three bases, which are rice gruel, rice cake or 구멍떡 was added to distiller's grains. Flours and nuruk are also added. In the second step, steamed water-soaked rice and nuruk was added up to the Baekhaju-base which was got from the first step.

누룩에 따른 약주의 품질 평가

이미경,이성우,배상면 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.1

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lows the pH, the lower the glucoamylase activity in JK, BK, JK-S, BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50×10⁴~80×10⁴, bacteria cell count was 5×10^(6)~24×10^(6). 3. In yakju during fermentation, pH was higher in RU, total aridity content was higher in St-N and St-K, reducing sugar content was higher in St-N, St-K, RUPO and RU, amino acid content was higher in St-N, St-K, RU and St-RUPO and alcohol content was lower in RUPO and St-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in St-K, RUPO and St-RUPO. n-Propyl alcohol content was higher in St-K, St-RUPO and St-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in St-N. NH₃ was higher in St-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in St-N and second highest in RU. 7. F, K and Mg content were higher in Dukyunju and St-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.

小穀酒釀造에 관한 文獻的 考察

남궁석,이상우,배상면 東아시아食生活學會 1992 동아시아식생활학회지 Vol.2 No.1

As the result of the research on the manufacturing procedure of Sogog-ju in the classical literature(35 kinds), it was found that Sogog-ju is usually brewed on the first Boar day of January and Sogog-ju base is added to it in about 7 days and then the fermentation of Sogog-ju comes to end in about 21 days. The material grains out of 48 items, used in the first step of brewing Sogog-ju, are nonglutnous rice 47 items(98%), flour 20 items(42%), somnuruk 9 items(19%) out of nuruk(fermenter) 48 items(100%) and nuruk water 5 items(10%) in the second step of brewing Sogog-ju, nonglutnous rice 42 items(88%), glutinous rice 8 items(17%), and flour 3 iterns(6%) are used, but fermenter nuruk is not used. When the grains are used in the first step of brewing, they are usually in the form of gruel and rice cake, and in the second step of brewing, they are usually made into steam water soaked rice. Nuruk, Which is largely used in the first step, is usually put after the processed grains get cold, but in the second step of brewing, it may be put into the still warm grains. There are hardly any cases when nuruk is used in conspicously small quantity.

전통누룩 제조에 대한 문헌고찰

李美炅,李盛雨,裵商面 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.3

Review of Korean and Chinese traditional nuruk was performed on the longitudinal change of ingredients and method of each nuruk. Manufacturing process of common nuruk was that flour, wheat chaff, grinded green pea and smartweed were doughed, footpressed to make ? type, covered it with mugwort, lotus leaf and cocklebur leaf and suspended it with string for 60 days to get wild mold. This is named Beunkuk. Manufacturing process of Sankuk was that cooked rice or uncooked rice grain was scattered, mixed often for 30 days. Ryokuk and Hongkuk are called Sankuk.

Rhizopus Koji를 이용한 무증자 쌀탁주 양조

손순기,노영흔,김헌진,배상면 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.5

쌀 전분을 이용하여 무증자 당화 발효법으로 쌀 탁주를 제조하였으며 증자 당화 발효법에 의한 종래적인 방법과 비교하였다. Rhizopus 속 균주를 증자하지 않은 생쌀에 접종하여 통상적인 방법에 따라 koji를 제조하여 사용하였으며 원료미를 분쇄하여 증자하지 않은 상태로 발효하였다. 무증자 당화 발효의 경우 종래적 방법에 의한 발효의 경우보다 최종 alcohol 함량이 1.8% 높았고 유기산 생성이 급격히 이루어져 별도의 pH 조정이 필요없었다. 효모의 숫자는 차이가 없었고 세균은 무증자의 경우 2단 사입 후 24시간까지는 증자의 경우보다 많다가 발효가 종료될 시점에서는 비슷하였다. 발효가 끝난 후 제성주로 하였을 때 무증자의 경우는 fusel oil 함량은 증자의 경우보다 적었고 아미노산 함량은 약 2배로 높았으며 원료미에서 유래된 생취(raw flavor)가 유지되었다. The Takju brewing of raw rice starch was carried out by the simultaneous saccharification-fermentation using Rhizopus sp. koji and yeast, and compared with the Takju mash brewed by the conventional method. Rhizopus koji was prepared with uncooked rice for Takju brewing without cooking of rice starch. Alcohol concentration of Takju mash brewed with uncooked rice was slightly higher of 1.8% than that with cooked one. Amino acid contents was almost double and fusel oil contents was lower in uncooked brewing. The Takju mash prepared after fermentation withoug cooking of rice had a characteristic odor of raw material and a good quality of taste.